Ingredients
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1 cup butter or 1 cup margarine
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1 cup water
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1/3 cup unsweetened cocoa powder
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2 cups all-purpose flour
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2 cups granulated sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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2 eggs, slightly beaten
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1/2 cup buttermilk
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1 1/2 teaspoons vanilla
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1/4 cup butter or 1/4 cup margarine
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3 tablespoons unsweetened cocoa powder
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3 tablespoons buttermilk
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2 1/4 cups powdered sugar, sifted
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1/2 teaspoon vanilla
Instructions
- Preheat oven to 375.
- Grease a 15x10x1 (I use a 13x9x2) baking pan and set aside.
- In a medium saucepan combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat.
- In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon. Add eggs, buttermilk, and vanilla. Beat with electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended.
- Pour batter into prepared pan. Bake in a 375 oven 20 minutes or until cake springs back when lightly touched. Adjust cooking time for 13x9x2 pan.
- Immediately pour hot chocolate frosting over warm cake; spread evenly. Completely cool cake in pan on wire rack. Cut into squares.
- Chocolate Frosting directions:
- In a medium saucepan stir together butter, cocoa powder and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts in desired.